NOURISH by Connor Rankin
One of my favorite quotes comes from author Virginia Woolf, “One cannot think well, love well, sleep well, if one has not dined well.” So, I say to you all, nourish your bodies and souls, and “eat well!”
In the New Year we often set unrealistic goals for ourselves, especially in the diet and weight loss categories. We typically give up foods we love and drastically change our eating habits to resemble those of rabbits, only to find that this is not a sustainable practice and revert back to our old ways. However, attention should be given to reducing the amount of fat, refined carbohydrates and other processed foods we consume on a daily basis, while trying to increase the amount of lean protein, vegetables and complex carbohydrates in our diets.
For example, when you see the word pork, healthy foods don’t come to mind. Bacon? Ham? Ribs? Why not try the leaner pork loin or tenderloin? They still have great flavor and versatility, but with a much reduced fat content. See? It’s not necessary to give it up all together as long as you seek cuts with a higher nutritional value.
Connor Rankin
Additionally, it’s not just what you eat, but how you eat. Do you know your local farmers and chefs? These are the people that provide for you and the area’s visitors. It is important, and not solely in a health-conscious sense, to know the people who grow and prepare your food. Supporting local, sustainable agriculture and restaurants utilizing these products is beneficial to the community as a whole. It is a cyclical support group.
Now, we’re not just talking about healthy living as an individual, but as a community. For example, choosing local shrimp and fish from City Market or Poteet’s Seafood over those farmed overseas helps our coastal industry. Fresh produce that’s available from our local CSA, Sapelo Farms, Island Natural Market or Uncle Don’s Market, which source local and organic produce from farmers across the state, is a better choice than produce shipped in bulk from other states and other countries. Choose to frequent the restaurants that use fresh and local ingredients, and we will all live better for it.
Regardless of your nutritional regime, remember that, in the end, gradual change by making ever-increasing adjustments to our eating habits and how we think about food is the change that will last.
Chef Connor Rankin attended the College of Culinary Arts at Johnson & Wales, and is Chef and Operating Partner at The Half Shell and Owner of CRANKIN Spice Rubs.
